Fresh Winter Australian Truffles are Now in Season



2 Tablespoons unsalted butter
2 lbs frozen corn kernels
¾ cup milk
¼ cup heavy cream
2 Tablespoons fresh parsley, chopped
1 teaspoon Sabatino Tartufi Parsley Truffle Salt, plus more for taste


1. Heat the butter in a large saucepan over medium-low heat. Add the kernels and cook, stirring occasionally, for about 5 minutes.

2. Pour in the milk and heavy cream, reduce heat to low, and cook for about 30 minutes, until the liquid reduces slightly and the corn mixture becomes creamy.

3. Turn off heat, stir in the salt, and transfer to a serving dish. Top with fresh parsley. 

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